Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF
Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys cornmeal cookies w cinnamon lemon sugar, gf df ef sf nf using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Get Cookie Dough
  2. Prepare 100 g sugar (1/2 cup)
  3. Make ready 65 g gold foil-wrapped Stork margarine block (1/4 cup)
  4. Take 2 tbsp light coconut milk
  5. Take 1/2 tsp vanilla extract
  6. Take 65 g plain / gluten-free flour (1/2 cup)
  7. Take 35 g cornmeal / fine polenta (1/4 cup)
  8. Prepare 1/2 tsp ground cinnamon
  9. Get 3/4 tsp baking powder
  10. Get Zest of half a lemon (other half used in topping)
  11. Get Sugar Topping
  12. Take 50 g sugar (1/4 cup)
  13. Make ready Zest of half a lemon
  14. Prepare 1/2 tsp ground cinnamon
Instructions to make Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF:
  1. Cream the sugar and margarine together until fluffy
  2. Mix in the milk and vanilla to loosen
  3. Combine the flour, cornmeal, cinnamon, baking powder and lemon zest
  4. Add to the creamed margarine and mix to form a soft, slightly sticky dough
  5. Put in the fridge for 2 hours to set
  6. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
  7. Mix the topping ingredients together in a bowl
  8. Flour your hands lightly and divide the well-chilled mixture into 24 small balls - it looks like not enough dough for 24 but trust me!
  9. Roll each ball in the sugar topping then place on the baking sheet
  10. Bake for 12 minutes, until turning golden on the edges
  11. Let cool and set on a wire rack and store in a lidded container for up to a week
  12. So delicious!!

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